• Fall Dinners - 07

    From Dave Drum@1:3634/12 to All on Thu Nov 17 10:48:00 2022
    MMMMM----- Recipe via Meal-Master (tm) v8.06

    Title: Sesame-Ginger Chicken Noodle Soup
    Categories: Poultry, Pasta, Herbs, Wine
    Yield: 4 servings

    2 tb Toasted sesame oil; more for
    - serving
    1 1/2 lb Bone-in, skin-on chicken
    - breasts
    Salt
    1 (2") piece fresh ginger;
    - sliced
    +=PLUS=+
    Julienned ginger; for
    - garnish
    1/4 c Rice or white wine
    8 oz Dried ramen noodles
    2 Scallions; thin sliced
    Ground pepper; to serve

    Heat 2 tablespoons sesame oil in a medium pot over
    medium. Season chicken with salt and add to pot,
    skin-side down, along with sliced ginger. Cook, turning,
    until the chicken skin and ginger slices are golden, 5
    to 7 minutes.

    Add rice cooking wine and boil until reduced by half,
    about 2 minutes. Add 6 cups water and bring to a boil
    over high. Once boiling, partially cover the pot with a
    lid, reduce the heat to medium-low and simmer until the
    chicken is tender and the broth is flavorful, about 40
    minutes.

    Remove chicken from the pot and transfer to a bowl until
    cool enough to handle. Strain the broth, discarding the
    ginger, then season with salt, cover and set aside. When
    the chicken has cooled, discard the skin and bones and
    shred the meat then return it to the broth.

    Meanwhile, bring a saucepan of water to boil and cook

    ramen noodles according to package instructions.

    Divide cooked noodles among bowls and top with the
    chicken and its broth. Garnish with scallions, julienned
    ginger, a sprinkle of pepper and more sesame oil.

    By: Sue Li

    Yield: 4 servings

    RECIPE FROM: https://cooking.nytimes.com

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